I love crab but they can be expensive and I just have no idea how should I start even if you give me a fresh crab for free. Therefore I was almost ecstatic when I come across mrsbunsrocks’s crab meat ravioli which only called for canned crab meat and canned clams.
However, as careless as I used to be, I bought frozen crab meat stick instead. I could not found Italian bread crumb (Surprise, surprise, I live so close to all the Italian deli’s on Lygon Street - nah, I just couldn’t be bother when I couldn’t find it in Safeway.) and canned clams (I can only find smoked oyster and smoked mussels). And as a cheapskate, I didn’t even bother buying sour cream, cream cheese and coriander either, for us, they are too hard to finish by the date of expire and it just wouldn’t worth it.
The process of preparing the stuffing of the ravioli was easy as pie. I just cut the crab sticks horizontally, as in not shredding them. Then mixed it with the ricotta and chopped shallots. And finished by adding a teaspoon of ground pepper. (Again, I never have the capital to afford a pepper grater.) I was however quite terrified when it comes to the wrapping part.
I was so afraid that my clumsy hands would break the delicate wonton wrappers or all the ravioli will fall apart while I boil it because I didn’t wrap it the right way. But luckily everything turned out fine :)
And as a result of the abovementioned laziness and cheapness, when I was cooking the sauce, I substitute sour cream and cream cheese with simply 1/3 cup of light (heavy) cream. Since I don’t’ have the canned clams either, I added about 8 sliced button mushrooms and added a pinch of salt, pepper, sugar and mixed herbs so that it (hopefully) won’t taste too plain.
Anyway, I guess I should stop my babbling and let you move on to the original recipe.
